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Plum Jelly
Use one pint of water to four quarts of fruit. Cook gently until the plums fall to pieces; strain, and proceed as with currant jelly. •
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
Home › Canning and Preserving › Plum Jelly
Use one pint of water to four quarts of fruit. Cook gently until the plums fall to pieces; strain, and proceed as with currant jelly. •